50+ Friends Club Cookbook -- Appetizers and Snacks -- Bean and Cheese Quesadillas

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Bean and Cheese Quesadillas

From the Kitchen of: Pepper

1	16 oz can	Flavored refried beans, such as Rosarita's Green Chili and Lime Refried Beans
3/4	C	Chopped red onion
1/4	C	Chopped cilantro
3/4	C	Chopped parsley
1	tbsp	Salsa of choice
8	(about 8-in diameter)	Whole-wheat tortillas
1/2	C	Grated Jack cheese with chilies
1/2	C	Grated queso ranchero*
2	tbsp	Vegetable oil

In food processor fitted with metal blade, process beans, red onion, cilantro, parsley and salsa until smooth.
Place half of tortillas on work surface and spread with bean mixture. Top each with cheese. Top each with tortilla.
Heat about 2 teaspoons vegetable oil in medium-large skillet, preferably non-stick, on medium-high heat. Add one quesadilla. Cook until beans are heated and bottom tortilla is browned, about 3-4 minutes. Carefully turn to brown opposite side. Repeat with remaining quesadillas, adding more oil when necessary. Cut each quesadilla into 8 wedges and serve hot.
*Queso fresco sometimes called queso ranchero
A spongy white cheese, used to crumble over botanas - snacks - as well as on enchiladas and taquitos. This type of cheese was introduced to Mexico from Burgos, Spain. It is usually made with a combination of cow's milk and goat's milk. A very mild feta is an acceptable substitute for the grainy and mildly acidic queso fresco.